Belgian Dubbel (Greg Hughes recipe) 
All Grain Recipe
Submitted By: BenB (Shared)
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| Brewer: Ben | |
| Batch Size: 6.08 gal | Style: Belgian Dubbel (18B) |
| Boil Size: 8.33 gal | Style Guide: BJCP 2008 |
| Color: 16.1 SRM | Equipment: Ben's set up ( 5 Gal/30 L) - All Grain |
| Bitterness: 17.9 IBUs | Boil Time: 70 min |
| Est OG: 1.061 (15.0° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.015 SG (3.9° P) | Fermentation: Ale, Two Stage |
| ABV: 6.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11 lbs 10.95 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
| 14.11 oz |
Special B Malt (180.0 SRM) |
Grain |
2 |
| 10.58 oz |
Caramunich Malt (56.0 SRM) |
Grain |
3 |
| 14.11 oz |
Candi Sugar, Clear (0.5 SRM) |
Sugar |
4 |
| 1.23 oz |
Hallertauer Hersbrucker [4.0%] - Boil 70 min |
Hops |
5 |
| 0.30 tsp |
Irish Moss (Boil 10 min) |
Misc |
6 |
| 1.23 oz |
Tettnang [4.5%] - Boil 10 min |
Hops |
7 |
| 1.0 pkgs |
Belgian Witbier (Wyeast Labs #3944) |
Yeast |
8 |
Notes
65% Ashbeck, 35% tap
Bru'n Water v.3.4 Water Adjustments
Belgian Dubbel
Profiles (ppm) Exist Mash Finished
Ca 99 55 51
Mg 4 17 16
Na 29 16 13
SO4 44 85 71
Cl 43 67 55
HCO3 256 46 NA
SO4/Cl Ratio 1.3
Batch Volume 18.93 Liters
Total Mash 15.65 Liters
Mash Dilution 10.17 Liters
Total Sparge 22.80 Liters
Sparge Dilution 14.82 Liters
Mineral Additions (gm) Mash Sparge
Gypsum . 0.9 1.4
Calcium Chloride 0.0 0.0
Epsom Salt 0.5 0.7
Mag Chloride 1.4 2.1
Canning Salt 0.0 0.0
Baking Soda 0.0 Not Recommended
Chalk . 0.0 Not Recommended
Pickling Lime 0.0 Not Recommended
Mash Acid Additions
CRS 88.00 % 3.13 (ml)
0.00 (ml)
Sparge Acid Addtions
Phosphoric 10.00 % 22.42 (ml)
0.00 (ml)
This Recipe Has Not Been Rated
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